Blog Archives

You may have seen them TV shows, on the big screen or read about them in horror novels, but pretty soon poltergeists, criminal masterminds and zombies will begin roaming our streets. There is no need to be afraid. We’ll also…

While you always strive for harmony in the workplace, every once in a while as MN certified food manager you will have to deal with employee conflict. This week we’d like to take a look at how to prevent dissension…

At Safe Food Training, our focus is usually on keeping your food safe and food manager certification in MN, but from time to time, we like to provide useful information on how to keep your employees safe when on the…

In the final installment of our series on serving undercooked animal product, we are going to discuss the product that is almost always ordered undercooked. Eggs are rarely ordered well done at breakfast, they are key elements in many sauces…

Last week we discussed the dangers of serving undercooked ground beef, even at customer request. This week, we’d like to take a look at a few issues that MN certified food managers need to be aware of when they choose…

At Safe Food Training, we like to stay connected to the local food industry, and during our visits to several restaurants we’ve noticed an alarming trend. Many restaurants are serving raw and undercooked animal products, but may not be doing…

We all know that from time to time your grease traps will need to be emptied and hood vent filters will need to be cleaned. Aside from keeping the grease from overflowing, there are sanitation reasons why you should thoroughly…

Whether you have taken your MN food safety certification online or in one of our instructor led sessions, you have been told that the best way to ensure that food is cooked to the proper temperature is to use your internal probe…

At Safe Food Training, our goal is to keep you informed of issues that may jeopardize your food’s safety and the latest tips on preventing food-borne illness, but when certified food managers get together for HACCP training or a customized…

In most food production outlets, daily operation logs are usually reserved for management communications, but we feel that regular written communication between supervisors and staff can be incredibly effective in promoting food safety and increasing productivity. How a MN…